INGREDIENTS
3
egg whites
1 cup
sugar
2 cups
flour (sifted)
1 cup
almond flour
1 cup
shredded unsweetened coconut
1 cup
milk
1/2 cup
sour cream
1 tbsp
baking powder
1 3/10 tbsp
vanilla extract
1 stick
unsalted butter
2 1/2 sticks
salted butter
3 1/2 cups
powdered sugar
1/4 cup
strained raspberry lemon reduction
1/4 cup
strained raspberry lemon reduction
1 cup
powdered sugar
1 tsp
light corn syrup (optional)
Juice of one lemon
18 oz
raspberries